Super Soy & Ancient Grain Salad

2 tablespoons vegetable oil
2 lemon, juiced and zested
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon ground black pepper
3 cups cooked quinoa, cooled
2 cups edamame, shelled & cooked, according to package directions
1 cup fresh blueberries
1 cucumber, peeled & seeded (cut into 1/4-inch cubes)
½ cup red onion, diced
½ cup fresh basil, thinly sliced
¼ cup fresh mint, finely chopped
2 ripe avocados (peeled, pitted, and sliced)

Whisk vegetable oil, lemon juice and zest, and mustard in small bowl until smooth; set aside. Combine quinoa, edamame, blueberries, cucumber, avocado, basil, mint and red onion in mixing bowl. Pour vegetable oil/lemon mixture over salad, tossing lightly, until combined. Top with avocado slices. Serve immediately. Makes 12 servings

Nutritional Information

Calories 160; Fat 9g; Saturated Fat 1g; Cholesterol 0mg; Sodium 130mg; Carbohydrate 16g; Fiber 5g; Protein 5g

Recipe provided by Soy Nutrition Institute Global